Thursday, February 11, 2010
AB's Voodoo Chicken
Several years ago, I decided I was going to create a family cookbook, centered around my grandmother's recipes, but also featuring favorites cooked by other family members and friends. I had everyone mail me original recipe cards, so I could scan them and make them the watermark-ish backgrounds of the pages for the cookbook, so that you could see, say, Grandma's handwritten instructions for making matzoh balls, but not have to decipher the words.
I am not very good at follow through. Have I ever mentioned that? Actually, I'm pretty terrible at it.
And so, while *I* have a wonderful collection of awesome recipes from my sisters, aunt, mother, and grandmother, they have...nothing.
All of which is to say that today's recipe, which I recently tried for the very first time, is from that ill-gotten collection. It came from my aunt, AB, who comments here all the time. I'll let her tell you where it came from because...well, because I don't know.
All I know is that it was easy and totally yummy. And it would have been a great addition to the family cookbook if I didn't suck so much.
AB's Voodoo Chicken
2 pounds skinless boneless chicken breasts, cut into 1/2-inch strips
freshly ground pepper
2 tablespoons vegetable oil
2 large onions -- chopped
2 red bell peppers -- cut into strips
2 cloves garlic -- finely chopped
14 1/2 ounces chicken broth
3/4 cup peanut butter
1 teaspoon crushed red pepper
10 ounces frozen peas -- thawed
First, an admission: I didn't put nearly as much onion or red pepper into my version, because I only had one of each, and that was fine. I also had less chicken broth than suggested, and that was fine, too; even though the sauce was a little on the thick side, it reminded me a lot of the szechuan noodles I used to get all the time when I lived in New York, and that made me very happy.
Now, on with the instructions, which are AB's except for the one me-parenthetical.
Season chicken with salt and pepper. In a non-stick skillet (I did this in my dutch oven, actually, and it was perfect for the recipe), heat the oil over medium heat. Add chicken strips and saute, stirring often, for three minutes or until chicken turns opaque. Remove the chicken to a plate.
Add onions, bell pepper, and garlic to pan. Saute three minutes or until onions are tender.
Add broth and peanut butter. Stir in hot pepper. Simmer, stirring occasionally, for 10 minutes.
Stir in the chicken strips and peas. Cook five to 10 minutes, stirring occasionally, until sauce is thickened and dish is heated through.